Zucchini season is here! Are you growing any? I have a few plants in my backyard, and they have been very productive. I’ve been making hobak buchim (zucchini pancakes), hobak mandu (zucchini dumbplings), hobak bokkeum (stir-fried zucchinis), and gochujang jjigae (spicy stews), and these hobak jeon.
I have these hobak jeon as part of my modeum jeon recipe (a combination of different jeon variations), but decided that this zucchini version needed its own spotlight as a summer favorite!
Jeon (or jun) is a collective term that refers to pan-fried battered food in Korean cuisine. There are largely two types of jeon. The first type is pancake-like dishes, such as pajeon, buchujeon, gamjajeon, kimchijeon, nokdujeon and minari jeon. For these, the ingredients are mixed in with flour batter and then pan fried into crispy pancakes.
Zucchini Omelet — Rafaella
For the other type, the small ingredient pieces are individually pan-fried in egg batter to create a soft skin. Some are stuffed with a filling before being coated with the egg batter as done in kkaennip jeon.
Zucchinis come in all shapes, sizes and shades of colors. You can use any slender, tender zucchinis such as green zucchinis and grey zucchinis. I like to use Korean zucchinis, which I grow and also are available at Korean markets around here summertime. Korean zucchinis are called aehobak (애호박), meaning baby squash. Having thin, yellow-green skin and delicate yellowish flesh, they are super tender and sweet.
I store my zucchinis wrapped with a paper towel in a plastic bag. This keeps it fresh for a week or two in my fridge. You can also wrap it with a saran wrap instead. I tried both methods and they work equally well.
Air Fryer Zucchini (taco Seasoned)
Keep any leftover jeon in the fridge for up to 4 days, and briefly reheat in a dry pan over medium heat.Easy Korean style pan fried zucchini recipe! This is a popular Korean side dish, which can be made in under 20 mins. All you need is zucchini, flour, egg and some salt.
Thinly sliced zucchini is lightly seasoned with salt then coated in a thin batter of flour and egg. Then it is pan fried in a lightly greased pan.
While hobak jeon can be made any time of the year, summer tends to be the popular time for making it. It is also commonly served on New Years’ Day (Seollal) and Korean Thanksgiving Day (Chuseok) with other Korean celebratory food.
Korean Fried Zucchini (hobak Jun)
Often, young Korean zucchini (Aehobak) is used in making hobak jeon. However, regular zucchini also known as courgette, summer squash, green zucchini or Italian zucchini will work as well.
Although, I find that the flesh of young Korean zucchini is more tender than regular zucchini. Also, the color of the skin is much lighter too.
Pan fried zucchini has a savory taste and very mild flavor profile. If you are used to the stronger taste of many Korean dishes, you may find this a bit bland. To help with that, you can serve the pan fried zucchini with a Korean soy dipping sauce.
Ho Bak Jun (zucchini Pancake) Recipe
Pan fried zucchini can be refrigerated in an air tight container for 2-3 days. While it can be eaten cold or warm, I do find that it tastes nicer when it is warm.
When reheating, I recommend doing it in a pan over the stove top to minimise the zucchini getting overly soggy, however it can be microwaved for your connivence.
Place the sliced zucchini on a flat surface (I used a rimmed baking sheet). Sprinkle salt (1/4 tsp) around the zucchini evenly. Rest for about 5 mins. Gently wipe any excess moisture from the zucchini with kitchen paper.
Panko Parmesan Zucchini Fritters Recipe
Place the flour and remaining salt (1/2 tsp) in a freezer bag and add the zucchini. Shake the bag, while holding tightly the open end with one hand, ensuring the zucchini is evenly coated.
Take out the zucchini from the bag one by one, gently shake off excess flour, dunk them into a bowl of beaten egg. Coat both sides of the zucchini with the egg in batches.
Preheat a skillet over medium to medium low heat. Once heated, add some cooking oil and spread well. Gently place the zucchini and cook both sides until lightly golden brown.
Stir Fried Zucchini Recipe: How To Make It
(It is important to cook the zucchini over medium to medium low to heat to avoid burning it. It will take about 3-4 mins to cook both sides but it will depend on the thickness of your zucchini. Flip them over halfway through. You may have to cook them in batches.)
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Calories: 62 kcal | Carbohydrates: 6 g | Protein: 5 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 82 mg | Sodium: 469 mg | Potassium: 255 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 359 IU | Vitamin C: 17 mg | Calcium: 23 mg | Iron: 1 mg
Zucchini Tomato Bake
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Yummy Air Fryer Zucchini
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I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Zucchini Fritters Recipe
) is easy to prepare. As a bonus, it goes well with almost every Korean meal. You can serve it alongside roasted fish, bulgogi (thinly sliced grilled beef), or virtually any type of Korean soup.
In this recipe, the zucchini is coated in a thin batter of flour and egg with a bit of saltand sauteed on both sides in a lightly greased sauté pan. This dish takes just a few minutes to make in a hot pan. The result is golden brown coins of zucchini that will complement the rest of your Korean dishes, regardless of what you're serving with the meal. It's suitable for vegetarian diets.
The fried zucchini is served with soy sauce for dippingor with other types of dipping sauces. For example, the basic Korean dumpling dipping sauce, which contains just soy sauce and vinegar, works extremely well with this zucchini. Or, if you prefer something spicier, try a spicy Korean dipping sauce, which contains chili pepper flakes, thinly sliced scallions, and garlic. You really can't go wrong with any sauce.
Easy Sautéed Zucchini
Most fried foods are best the day they are cooked, but you can store these zucchini slices in the fridge in a covered container for a couple of days. Reheat in a hot skillet in a little bit of oil, add to a soup, or toss with rice and a fried egg.
If you think you'd like to freeze some for later, fry some zucchini just to the point where it's starting to brown, but it's not completely fried. Let it cool, and freeze it on a baking sheet lined with wax paper. Transfer slices to a zip-close bag. When you're ready to eat them, fry them in a little hot oil, directly from their frozen state. No need to thaw.
I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!
Skillet Zucchini Recipe
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